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Chicken with Roquefort Cream Sauce

The herbes de Provence used in this recipes—a blend of dried marjoram, thyme, summer savory, basil, rosemary, fennel seeds and lavender—is typically found in the cooking of southern France. It can be purchased at specialty foods stores and some supermarkets in the States.

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Preparation

Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.

Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

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Recent Reviews

For the amount of time spent from start to finish, this dish is tremendous. I will definitely be adding it to my regular roster. I recommend using a cambozola and extra herbes de provence.

LauraBraunstein from New York, NY /

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Will be making this weekend but one tip I can provide even though I haven't made it is:
Every strong cheese (bleu, roquefort, gorgonzola) can be strong, salty, or mild and sweet. If you're concerned and don't want to spend the $$, go to a higher end market that will let you taste cheeses. Many average markets carry the same brands but don't let you taste. Know before you buy. Some cheeses are like wine, you have to grow a palate to enjoy them.

otterplay from Vancouver, WA /

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So easy and delicious! Made mainly as written, except the cheese part, and did not measure herbes de provence (I was probably more generous). Saved half the sauce before adding cheese for hubby and friend that do not like Roquefort and they said it was still great. I did not measure how much Roquefort I used, but don't think it was quite as much as called for and was plenty yummy. One note: I used a nonstick skillet and ended up feeling the need to pour off the oil from the sauce at the end before serving. Also left off chives garnish. Served with long grain and wild rice and corn on the cob.

lamissourienne from Western 'burbs of Chicago /

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I found the roquefort too strong. I used only about half the amount of cheese and I liked the sauce better without it. I'm keeping the recipe just to make the cream sauce minus the roquefort. The herb de provence sauce tasted awesome alone.

ladynaava /

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A very tasty, easy-but-elegant meal.
The sauce was a perfect blend of the
richness of the Roquefort and the tang
of the garlic. A "week day" effort
with a "special occasion" result!